Cinnamon Swirl Bread with or without Apples

Make a scrumptious loaf of this delicious yeast bread filled with a lovely swirl of sweet cinnamon sugar and chopped apples. It is an easy recipe because the dough is made in a bread maker.

Begin by placing the dough ingredients in the  bread machine pan in the order recommended by the manufacturer.  Simply set the machine to the dough setting. When complete, remove the dough from the machine and allow it to rest, covered for 5 minutes.

To fill and shape the cinnamon bread

Transfer the dough to a lightly oiled work surface. You can place it on a lightly floured surface but I think an oiled surface works better. I have a very old glass rolling pin, so I rub it with oil as well.

Roll the dough into a 6″ x 20″ rectangle.

Brush the dough with the egg/water mixture leaving a 1-inch border, and sprinkle it evenly with the cinnamon, sugar, and flour mixture. Sprinkle the apples evenly on the dough.

Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Tent the pan loosely with lightly greased plastic wrap.

Allow the bread to rise until it’s crested about 1″ over the rim of the pan, about 1 hour. It may rise more slowly for you, so give it a little more time.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 20 minutes if you think it is getting too brown.

The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the cinnamon bread from the oven, and gently loosen the edges with a heatproof spatula or table knife.

Turn the loaf out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust.

Allow the bread to cool completely before slicing.

Store cinnamon bread, well wrapped, at room temperature for several days; freeze for longer storage.

Cinnamon Swirl Bread

DOUGH INGREDIENTS:

• 1 large egg plus enough water to measure 1 cup
• 1/4 cup butter, softened
• 1 1/2 tsp. salt
• 3 cups bread flour
• 3 Tbs. Nonfat dry Milk
• 3 Tbs. sugar
• 2 tsp. Bread Machine Yeast

FILLING INGREDIENTS

• 1/4 cup (50g) granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons All-Purpose Flour
• 1 large egg beaten with 1 tablespoon water, to brush on the dough
• 1 finely diced apple (Optional)

DIRECTIONS:

Add all of the ingredients (except for raisins/currents) in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast).  Set the machine to dough setting.  When complete, remove dough from machine and allow to rest, covered for 5 minutes.

Transfer the dough to a lightly oiled work surface. You can place it on a lightly floured surface but I think an oiled surface works better. I have a very old glass rolling pin, so I rub it with oil as well.

Roll the dough into a 6″ x 20″ rectangle.

Brush the dough with the egg/water mixture leaving a 1-inch border, and sprinkle it evenly with the cinnamon, sugar, and flour mixture. Sprinkle the apples evenly on the dough.

Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Tent the pan loosely with lightly greased plastic wrap.

Allow the bread to rise until it’s crested about 1″ over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it’s 1″ over the rim of the pan, even if that takes longer than an hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15-20 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the cinnamon bread from the oven, and gently loosen the edges with a heatproof spatula or table knife.

Turn it out of the pan, and brush the top surface with butter, if desired; this will give it the loaf a soft, satiny crust.

Allow the bread to cool completely before slicing.

Store cinnamon bread, well wrapped, at room temperature for several days; freeze for longer storage.